Shit I've Cooked Lately

[RoundRobin 828]

13 hours ago, Errestaurants said:

Wife cooked up some steaks and hassleback potatoes. Had some wine.

Your wife is the tits. 

[pops 7,003]

7 hours ago, RoundRobin said:

Your wife is the tits. 

Oh, we know. 

[Landomatic 3,813]

22 hours ago, Anastasis said:

HEB. 

[Anastasis 23,475]

Some lamb burgers, with griddled red onions, feta, and tzatiki.  Served on dandelion salad with tomatoes, olive oil, and balsamic. 

[Tailgate 3,022]

[Hook1997 5,384]

On 9/30/2020 at 8:28 PM, Anastasis said:

Some lamb burgers, with griddled red onions, feta, and tzatiki.  Served on dandelion salad with tomatoes, olive oil, and balsamic. 

I love me some lamb, my favorite meat.  Lamb chops are gifts from god.

[Mac8111 2,107]

Yardbird

[Woland 733]

[Landomatic 3,813]

On 9/24/2020 at 10:14 PM, Anastasis said:

Haven't seen salmon steaks in the case for a while so why the fuck not...

 

 

Thanks for the inspiration, brah.  I was finally able to track some down at Central Market.  Yours looks a lot healthier than mine for some reason.

 

[irishtexan 11,521]

Grilled pork chops. They were pretty, pretty good

[hornbri 1,400]

Small 5lb Prime Rib 

[Deej 76,830]

On 9/13/2020 at 7:11 AM, Errestaurants said:

Sent from my SM-G973U using Tapatalk
 

 

[Errestaurants 2,570]

Cooked up some bass and crappie after the game

[jimmyjazz 45,976]

Top round, because that's the best choice for roast beef sammiches.  Salt & pepper.  Took it to ~ 130 F in a 250 F oven.  Fucking righteous:

[Dutch 4,474]

Looks great; how are you slicing? Knife? Mandolin? 

[jimmyjazz 45,976]

1 hour ago, Dutch said:

Looks great; how are you slicing? Knife? Mandolin? 

I used a serrated bread knife.  Probably sacrilege, but it works for me.  I can get it pretty thin -- maybe 1/16" to 1/8", depending on alcohol intake.  (So, 1/8".)

[Jameslaw121 4,448]

15 hours ago, jimmyjazz said:

Top round, because that's the best choice for roast beef sammiches.  Salt & pepper.  Took it to ~ 130 F in a 250 F oven.  Fucking righteous:

How did you season? and overnight in the fridge?

 

 

[jimmyjazz 45,976]

24 minutes ago, Jameslaw121 said:

How did you season? and overnight in the fridge?

 

 

Just kosher salt and fresh, coarse ground pepper.  No overnight.  I'm sure that would be even better, but this was easily in the realm of most in-house deli case roast beef I've bought.  

I mean, it's a big slab of beef.  There's not a whole lot to do.  I think low and slow helped, and some people might be leery about safety, but we destroyed it and nobody got sick.

[pops 7,003]

Texas red with jalapeño corn bread. Did not suck. Hello fall. 

[Fat Bastard 600]

Had a hankering for some Kalbi (Galbi). Bought 5 lbs of flanken cut short ribs from Costco. Cut them off the bone after cooking for service. Homemade marinade and pickled red onions. Served with sides and jasmine rice below to make lettuce wraps. Please enjoy my wife’s Halloween tablescape underneath.

Slammed, went hard.




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[BurntOrange&White 39,934]

Couple racks of lamb on pellet smoker

 

 

[Fat Bastard 600]

Always intrigued by the crab case at H-E-B. Tonight, said fuck it. Going in. Steamed them for about 10 minutes and made with Trulucks mustard sauce for dipping. Pictured along the side is some mussels in a white wine/garlic broth and caprese salet with butter lettuce and avocados, dressed with evoo and legit balsamic, which is worth every fucking penny. So much better than the usual shit.




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[workswithseed 2,112]

First time doing this.

[Party_Taco 3,742]

[workswithseed 2,112]

End product

 

 

[pops 7,003]

First mole. Yeah,  it was a fake mole because it only took a couple hours. But it was fucking good. Basically followed the epicurious recipe. 

 

 

[BHMCruiser 1,814]

19 hours ago, workswithseed said:

End product

 

 

That looks outstanding. And I'm a little blown away considering the "before" picture looked like you ran over a salmon with your car.

[pops 7,003]

On 10/25/2020 at 7:37 PM, Party_Taco said:

More info on that potato,  please

[LW Goatman 1,124]

I'd ask for a moment of silence to respect this series of entries. Great job folks. 

[Fat Bastard 600]

Had a barely opened bottle of red from a birthday party I threw. Decided to make some Beef Bourguinon. Even the kids loved it. Will need to add to the rotation during the winter months.





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[Etexhorn13 3,051]

5 hours ago, Fat Bastard said:

Had a barely opened bottle of red from a birthday party I threw. Decided to make some Beef Bourguinon. Even the kids loved it. Will need to add to the rotation during the winter months.





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Recipe plz

[Neonmoon 38,129]

God dammit. My wife makes a mean beef bourguignon. I just told her to make it soon after seeing that picture. That’s great

[elfenix 34,309]

Brisket tacos with home fermented jalapeño sauce

[pops 7,003]

27 minutes ago, Etexhorn13 said:

Recipe plz

Don't know what he used but tough to beat julia childs recipe

Edited October 28, 2020 by pops

[Fat Bastard 600]

It’s an adaptation of Julia child’s 

I cut up about a half a pound of pork bellies into lardons (didn’t want to use bacon because I didn’t want the smoke to overpower the dish)

3lb chuck roast cut up into about 2”x2” pieces

1 onion largely diced

2 carrots cut into coins 

2 T thyme, chopped

4-5 cloves garlic, grated on microplane 

2.5 c low sodium beef broth

2.5 c red wine

1 T tomato paste 

2 T AP flour 

1 beef bouillon cube (which, if u look at the ingredients adds nothing but salt, some seasonings, and msg - can likely leave out, but adds umami)

8 oz button mushrooms

1/2 pound pearl onions (I used cippolini because I like them better)

parsely to finish

 

render pork fat

salt beef and sear hard and remove

add diced onions and cut carrots sauté till softened

add tomato paste, thyme and garlic and cook for 1 minute 

deglaze with wine and scrape up all the fond

Add stock

place meat and any accumulated juices back in pot

Simmer on low for 3 hours covered

in a separate saucepan melt 1 T butter and 1T evoo and saute the pearl onions on medium low until deeply browned all over and move to half the pan. Towards end add the mushrooms to the other half and sauté until softened and add 1-2 T grated garlic and s/p to taste. 
 

once the gravy thickness is to your liking pour the onion/mushroom mixture into pot, mix and serve. Parsely for garnish. 
 

don’t overly salt the gravy early because it will reduce and intensify. Reseason towards the end if needs salt 

[Dutch 4,474]

17 hours ago, Fat Bastard said:

Had a barely opened bottle of red from a birthday party I threw. Decided to make some Beef Bourguinon. Even the kids loved it. Will need to add to the rotation during the winter months.





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My favorite meal. That looks outstanding.

12 hours ago, elfenix said:

Brisket tacos with home fermented jalapeño sauce

Tell me more about this fermented jap sauce...

[Jack Straw 2,954]

1 hour ago, Dutch said:

Tell me more about this fermented jap sauce...

seconded

[elfenix 34,309]

About a pound and a half of ripe jalapenos and 2 serranos, stems chopped off, sliced in half, quarter of a medium onion thinly sliced, 4 cloves of garlic thinly sliced, and about half a large carrot shredded (could go more, I got tired of peeling shreds off.  If i could chop carrots like Maangchi I'd do that). 

Stuff into jars, cover with 4% brine, let ferment on your counter for 5 or 6 days.  The longer you let it go the more fermentation funk you'll get. Needs at least 3 days. 

Dump solids into a blender, add 1 cup liquid, reserve some liquid for loosening if need be.   Something something South Austin's mom.

This was about 4 days in. 

Edited October 28, 2020 by elfenix

[Deej 76,830]

Made a pumpkin pie this morning.

 

[Woland 733]

Tapas Night

[Neonmoon 38,129]

9 hours ago, Deej said:

Made a pumpkin pie this morning.

 

This is better than porn 

[Errestaurants 2,570]

Made some hamburgers from my steers. Grass finished.

 

[CoachTex 2,628]

On 10/25/2020 at 9:36 PM, workswithseed said:

First time doing this.

Salmon with a ka-bar. Nice! 

Edited November 1, 2020 by CoachTex
Can't spell for shit

[workswithseed 2,112]

1 hour ago, CoachTex said:

Salmon with a ka-bar. Nice! 

Sharpest knife I have.

[Landomatic 3,813]

Brunch tacos two ways...

chorizo, egg & cheese...shrimp, egg & cheese

[Etexhorn13 3,051]

Cut a whole chicken in half and smoked it yesterday for dinner. First time to smoke a chicken and it turned out great. 

 

Edited November 2, 2020 by Etexhorn13

[Atxracer 797]

Went fishing yesterday morning. So, tacos for dinner last night.  

[Tailgate 3,022]

Been lighting up some baby back racks recently I’ve had in the freezer.

[Kennythetiger 9,389]

Repped you for the beer. Made me think of my dad. 

[HenryJames 66,121]

Fideo loco, imo.